This week’s recipe is a tribute to spring by Boston-based seafood expert, Chef Jeremy Sewall, who is sharing with us a dish from his James Beard Award-nominated The New England Kitchen, with co-author Erin Byers Murray. In a way, I think it might be a bit of a lost opportunity to not have a seafood recipe from Jeremy, like the amazing-looking Lobster BLT from his book, but on the other hand, I was so attracted by his Mushroom Ragout with Farm Eggs and Toast, I couldn’t resist! This dish is something that you can make with whatever mushrooms you have on hand, as opposed to finding a specific type of fish if this were a seafood dish. This would be a great brunch or lunch dish, and I can’t wait to make it one weekend soon. If you’re lucky enough to be near Brooklyn this weekend, you can see Jeremy at the Food Book Fair! —Kristina